Exam - Welfare Issues and Solutions 5

Question 1

transport stressors - air

Answer 1

changes in temp, humidity, air quality

Question 2

transport stressors - social

Answer 2

mixing unfamiliar animals

Question 3

transport stressors - structure

Answer 3

climbing and descending ramps
confinement in unfamiliar places
restricted movement

Question 4

transport stressors - movement

Answer 4

unfamiliar movement
vibration
noise
inhalent

Question 5

transport stressors - health

Answer 5

disrupted feeding patterns

Question 6

effects of transport on animals

Answer 6

physiological indicators of stress
changes in behaviour
incidence of injuries
poor carcass and meat quality

Question 7

components of stress and carcass quality

Answer 7

skin damage
bruises
in pigs - PSE and DFD

Question 8

types of bruises

Answer 8

fight-type bruises (biting)
mounting-type bruises (fore-claws)
bruises due to aggressive handling and tight spaces

Question 9

characteristics of fighting-type bruises

Answer 9

5-10 cm
comma shaped
found in head and shoulders

Question 10

characteristics of mounting-type bruises

Answer 10

10-15 cm long, thin, comma shape, concentrated on back

Question 11

what does PSE meat stands for

Answer 11

pale, soft, exudative

Question 12

what causes PSE meat

Answer 12

rapid post-mortem drop in pH
due to short term pre-slaughter stress

Question 13

what is the final pH for pSE meat

Answer 13

5-5.3

Question 14

what does DFD meat stand for

Answer 14

dark, firm, dry

Question 15

what causes DFD meat

Answer 15

slow post-mortem drop in pH
due to longer duration of pre-slaughter stress

Question 16

what is the final pH for for DFD meat

Answer 16

> 6.1

Question 17

Japanese colour standards

Answer 17

1=pale
6=dark

Question 18

good quality meat and pH

Answer 18

pH drops steadily during the 24hr following slaughter

Question 19

final pH of good quality meat after 24hr

Answer 19

5.6-6.1

Question 20

what occurs less during pig transport in the winter

Answer 20

less lying downw

Question 21

what did 18h transport of pigs increase

Answer 21

increased metabolism in winter (high internal temp)
increased dehydration
increased heart rate in winter

Question 22

effects of “pot-belly” trailer

Answer 22

harder to load an unload pigs (longer to unload)

Question 23

what occurs more in the winter during pig transport

Answer 23

slips
falls
overlaps
180º turns
vocalisations

Question 24

3 trucks for pig transport

Answer 24

potbelly trailer
modified trailer
pezzaioli

Question 25

what is a modified trailer

Answer 25

potbelly with added fans and drinkers

Question 26

what is a pezzaioli trailer

Answer 26

hydraulic decks that facilitate loading and unloading fans, drinkers and water misters

Question 27

what do spent hens suffer from at the end of lay

Answer 27

fragile bone and are susceptible to fractures and hip dislocation

Question 28

what is recommended due to poultry's fragile bones

Answer 28

catching in an upright position catch by 2 legs rather than 1

Question 29

what must happen for humane slaughter

Answer 29

animals must be stunned before exsanguination

Question 30

what must stunning induce

Answer 30

unconsciousness as quickly as possible

Question 31

what occurs when stunning is done correctly

Answer 31

the animal does not feel pain and becomes instantly unconscious

Question 32

2 types of captive bolt stunning

Answer 32

penetrative and non penetrative

Question 33

penetrative captive bolt stunning

Answer 33

more effective with lower chance of error

Question 34

what stunning method is most used with pigs and poultry

Answer 34

electrical stunning

Question 35

issues with electrical stunning

Answer 35

may cause blood speckle and splash animals must be individually restrained which causes fear and stress potential for incorrectly stunned animals - procedure must be repeated

Question 36

what is the third method of stunning

Answer 36

CO2

Question 37

issues with CO2 stunning

Answer 37

pigs react aversively to high CO2 pigs lose consciousness after 33-47 seconds

Question 38

indicators of pigs reacting aversively to high CO2

Answer 38

sniffing retreat attempts lateral head movements jumping gasping

Question 39

what percentage of CO2 must be used for pigs

Answer 39

80-95%